Mushroom Rice

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: chicken broth

Using water with herbs reduces sodium.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: canned mushrooms

Cauliflower adds volume with fewer calories.

Prep the mushrooms by rubbing the cap side with a damp cloth to remove dirt without soaking them.

Remove the stems from the mushrooms and slice them thinly.

In a pan, add 1 tablespoon of butter and 1 tablespoon of olive oil.

Cook the mushrooms in batches, ensuring not to overcrowd the pan for better browning.

After the first batch is browned, transfer to a bowl and repeat with the remaining mushrooms.

In the same pan, add another tablespoon of olive oil and sauté the diced onion and minced garlic until the onion is softened.

Transfer the onion and garlic to the bowl with the mushrooms and mix them together.

Add 1 cup of long grain white rice to the pan and toast it for about 45 seconds to 1 minute, adding a half tablespoon of olive oil to help it move around.

Add 2 cups of chicken broth to the toasted rice, bring to a boil, then cover and simmer for about 15 minutes.

Once the rice is cooked, combine it with the mushroom, onion, and garlic mixture in the pan and mix well.

Garnish with chopped chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens